Cuisinart DLC-2011CHBY Owner Manual - Page 23

Appetizers Fresh Tomato and Corn Salsa Try this salsa on grilled chicken or seafood. Makes 2 cups Preparation: 5-10 minutes, plus 1 hour resting time 1 small onion, cut into 1-inch pieces (about 1 cup) 1⁄3 cup fresh cilantro 1 medium jalapeño, seeded, cut into 1-inch pieces 3 medium vine-ripened tomatoes, cut into 1-inch pieces 1½ teaspoons fresh lime juice 2⁄3 cup fresh or frozen corn kernels (frozen kernels do not need to be thawed) ¾ teaspoon kosher salt Insert the metal blade. Put onion, cilantro and jalapeño in work bowl. Process until finely chopped, about 5 seconds. Scrape work bowl. Add tomatoes and lime juice. Pulse until tomatoes are coarsely chopped, about 5 to 7 times. Add corn and salt; pulse once to just combine. Let sit for 1 hour before serving to allow flavors to develop. Nutritional information per tablespoon: Calories 8 (0% from fat) • carb. 2g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg • sod. 56mg • fiber 0g Roasted Garlic and Red Pepper Spread There is no such thing as too much garlic when it is roasted. Makes 1¾ cups Preparation: 5-10 minutes, plus 1 hour to roast the garlic and 1 hour resting time 1½ large heads of garlic (entire bulb), cloves peeled 1 medium scallion, trimmed, cut into 1-inch pieces 1 teaspoon olive oil 11⁄3 cups lowfat sour cream 1⁄3 cup roasted red peppers (from a jar), drained 1⁄8 teaspoon freshly ground black pepper Preheat oven to 375˚F. Toss the peeled garlic cloves in the olive oil and wrap in foil. Set on middle oven rack and roast for 1 hour. Remove from oven and cool. Insert the metal blade. Purée the cooled garlic, 20 seconds. Scrape work bowl. Add remaining ingredients and process for 10 to 15 seconds. Scrape work bowl and process until smooth, about 10 seconds longer. Let sit in refrigerator to develop flavor, about 1 hour. Serve with crudités or breadsticks. Nutritional information per tablespoon: Calories 30 (60% from fat) • carb. 2mg • pro. 1g • fat 2g • sat. fat 1g • chol. 5mg • sod. 12mg • fiber 0g 22